The variety of spirits available to modern man can satisfy any, even the most demanding, taste. Less popular drinks, such as sake or ouzo (a kind of aniseed vodka), are no worse than traditional drinks - whiskey, tequila or cognac. The only question is habit.
What it is?
Anise vodka is a generalized concept of a number of alcoholic drinks, since many countries experimentally, each at one time, discovered and appreciated the unusual taste qualities of alcoholic tinctures on anise.
Homeland of the drink
The geography of anise vodka production is vast: almost all European countries with a slight deviation in the recipe produce similar drinks, each of which has its own name.
When did vodka infused with anise appear?
It is believed that the true ancestors of anise vodka are the Egyptians. It came to our country in the 16th century. It was then that the taste of aniseed vodka was recognized and appreciated by the Russian people. Asian merchants at that time went to Europe in caravans and sold spices to peasants. They brought a kind of vodka infused with anise. She liked both the boyars and the common people. It is believed that Ivan IV especially loved her.
Varieties
Anisic vodka, which many consider traditionally a Russian alcoholic beverage, has many analogues in other countries. Moreover, each drink has its own story. In Greece, there is ouzo, in Italy - sambuca, in Turkey - crayfish, in France - pastis, in Spain - annelis, in Arab countries - arak. In all cases, an important component is present - anise. It is worth noting that not all anise varieties are the same: for example, Chinese anise differs from the ordinary star anise growing in Russia with a more vivid aroma.
It is believed that the Greek monks ouzo invented the recipe in the 14th century, experimenting with settings on herbs. Different manufacturers of this drink have different technology, composition and recipe. However, mandatory in the standards and norms of Greece is the content of anise and the percentage of wine alcohol in the basis of -20%.
Little is known about the history of sambuca: references to the drink appear at the beginning of the 19th century. It became widespread in the postwar years. The highlight of sambuca is elderberry, which is a mandatory component, in addition to the alcohol base (wheat, 38-42%) and anise.
In Turkey, the recipe for anise vodka is notable for its increased strength - from 45 to 70%. For its preparation, young grape wine is distilled, after which it is infused with anise root. For a long time, cancer production was artisanal. Until the 30s of the 20th century, the drink was considered homemade anise vodka. Close in taste and similar in name to him is also Balkan rakiya.
As for other analogues, we can say that the differences are insignificant and mainly relate to the strength of drinks and the addition of various ingredients to the composition.
Traditional recipe
Vodka, infused with anise, was highly valued in Russia: it was served at the table for monarchs and people belonging to the noble estates. However, the democratic nature of the recipe allowed the peasants to independently insist anise vodka at home.
There have been many cooking options since then. We offer one of the simplest aniseed vodka recipes that promise a classic taste.
The list of ingredients is simple:
- fresh anise;
- alcohol - 25%;
- sugar.
The manufacturing process is long: at first a bucket of alcohol was prepared without impurities and with a strength of no more than 25%, 200 g of fresh anise was crushed into a fine powder, and insisted on average about a month on alcohol. Further, the alcohol was distilled over moderate heat to a fortress of 45%. About 10 liters of vodka were made from a bucket. Then a syrup was prepared from 1.6 kg of sugar and a liter of boiled (or spring) water, which was then mixed with alcohol. The resulting mixture had a milky color, for the destruction of which they laid egg white, mixed, shaking the liquid for several days (the protein was sometimes replaced with potassium permanganate). To top it off, the drink was filtered.
Anise vodka at home
Today in Russia this drink is excluded from industrial production. Perhaps for this reason, true connoisseurs make homemade anise vodka.
The success of the preparation depends on the correct proportions, the ingredients used and the ability to competently re-distill after infusion of the components.
The choice of aniseed vodka recipe at home depends on taste preferences and the presence of spices. So, in the ingredients usually, in addition to anise, appear: cinnamon, fennel, citrus zest, coriander, ginger root, caraway seeds and other seasonings.
For cooking, you can take Chinese anise (another name - star anise) or ordinary star. In the second case, without the use of additional seasonings, the taste is simple and flat, so caraway and orange peel are added to the star anise.
To make authentic aniseed vodka, you need to use grain moonshine (well-refined). Another sample can be taken for the sample - sugar / fruit distillate, ordinary vodka, diluted edible alcohol (strength up to 45 degrees).
The proposed recipe has the following composition:
- 2.5 liters of moonshine (45-50 degrees);
- 2.5 liters of water;
- 2 tsp ordinary anise;
- 3 pcs. crushed star anise;
- 1 tsp caraway and ginger;
- 15 pcs. carnations;
- 2 tsp fennel;
- half stick chopped cinnamon.
Making aniseed vodka will take about a month. Initially, you need to fill in the spices with alcohol. Then, for 10 days, it is necessary to insist the liquid in a dark and cool place. Then it is filtered and passed through a distiller. The drink can be diluted with water or consumed in its original form.
Anise vodka is a wonderful aperitif. We hope you enjoy the result at home.